This is a great versatile little sauce....it's really a stir fry sauce but it can be used in other ways too...Last night I had it as a stir fry with some prawns but the night before I had to use up a cooked salmon fillet so I put some of the sauce in a small frying pan and heated it through...I let it simmer for a little while to thicken it up, then I let it cool and added it to the flaked salmon...put it with a salad ...Teriyaki salmon salad...my grand-daughter also adds it to a salmon fillet then wraps it in foil and bakes it ...she swears by it!!! It isn't much of a recipe as such just a bunch if ingredients that you chuck together. The original recipe asked for 1/2 teaspoon Chilli flakes but I found this a bit much so only use 1/4 teaspoon...obviously it depends on your own taste. Also the original recipe required sugar but I use Canderel Sugarly ....it's just like sugar and has no points in it (always a winner!!)
Ingredients
125ml Water
80ml Soy Sauce
1 tbsp Rice Wine vinegar
1 tablespoon Root Ginger
1/4 tsp Chilli Flakes
1 Tbsp Cornflour (mixed with a little water to make a slurry)
45g Canderel Sugarly
Method couldn't be easier...mix everything together!!
This makes enough for 4 servings (about 300ml) so I tend to keep the remainder in a small bottle in the fridge...the cornflour settles out so it needs a good shake before you use it again.
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| Prawn Stir Fry Teriyaki Salmon Salad |
